Question

How do you make a classic Mango Sticky Rice dessert? Get the technique for the sweet coconut sauce and perfectly cooked sticky rice.

Answer 1

To make classic Mango Sticky Rice, you cook glutinous rice, sweeten it with coconut milk and sugar, and serve it with slices of fresh, ripe mango. The key is using high-quality glutinous rice and perfectly ripe mangoes.

Detailed Explanation:

Here's a step-by-step guide to making delicious Mango Sticky Rice:

1. Prepare the Glutinous Rice: Rinse 1 cup of glutinous rice several times until the water runs clear. Soak the rice in water for at least 4 hours, or preferably overnight. This ensures even cooking and a sticky texture.
2. Steam the Rice: Drain the soaked rice and place it in a steamer lined with cheesecloth or banana leaves. Steam over medium heat for about 20-25 minutes, or until the rice is cooked through and translucent. Check for doneness by tasting a few grains; they should be soft and sticky.
3. Make the Sweet Coconut Milk: While the rice is steaming, prepare the sweet coconut milk. In a saucepan, combine 1 can (13.5 oz) of full-fat coconut milk, ½ cup of sugar (adjust to your preference), and ¼ teaspoon of salt. Heat over medium heat, stirring constantly, until the sugar is dissolved and the mixture is smooth. Do not boil.
4. Combine Rice and Coconut Milk: Once the rice is cooked, transfer it to a bowl. Gradually pour about ¾ of the sweet coconut milk over the rice, stirring gently to combine. Let the rice absorb the coconut milk for about 15-20 minutes, or until it's creamy and sticky. Reserve the remaining coconut milk for drizzling.
5. Prepare the Mango: While the rice is absorbing the coconut milk, peel and slice 1-2 ripe mangoes. The mangoes should be sweet and slightly firm.
6. Assemble and Serve: To serve, scoop a portion of the sticky rice onto a plate. Arrange the mango slices alongside the rice. Drizzle the remaining sweet coconut milk over the rice and mango. You can also sprinkle with toasted sesame seeds for added flavor and texture.

Pro Tip:

Use Thai sweet rice (glutinous rice) specifically. Regular long-grain rice will not achieve the desired sticky texture. Also, don't overcook the rice, as it will become mushy.